V2I12P51

Review Article on Therapeutic Anti Diabetic Biscuit – An Effective Functional Food

Prachi Bharat Damale^1*, Mrs. Trupti Madhusudan Rathi²

Abstract

Cookies are commonly eaten as snacks to satisfy hunger and provide quick energy. However, most cookies available in the market are made using refined flour, sugar, and butter. These ingredients can increase blood sugar levels; therefore, such cookies are usually not suitable for diabetic or obese individual. In this study, an attempt was made to prepare healthier polyherbal cookies using oats, wheat flour, and selected ayurvedic herbs. Several formulations were prepared to identify the most palatable and acceptable product. The optimized cookies were further analyzed for physiochemical parameters such as moisture content and ash value. Nutritional analysis indicated that the developed polyherbal cookies possessed higher protein content and improved nutritional quality. The result suggest that polyherbal cookies can serve as a nutritious and diabetes-friendly alternative to commonly available cookies.

Keywords:

Cookies; Polyherbal; Ayurveda; Physiochemical; Nutrition